But, since I cannot help myself, I couldn't just use the recipe as is and had to tweak it for more of the flavors we like.
Anyone else have a need to tweak recipes alla time instead of following them as they are written? It's like I can taste the end product as I'm reading the recipe, and then I realize that adding just a little more of something would make it taste even better to my palate and...next thing you know, I've done a recipe overhaul.
Anyway, I wanted to share this one with you because the smell of the marinade is divine. Can't wait to cook these later. Here goes:
Greek Lemon Garlic Chicken
6 skinless, boneless chicken breast halves
3/4 c. good quality olive oil (I used extra virgin because it's what I have on hand.)
Zest of 2 lemons
Juice from 2 lemons (be careful to pick out any and all seeds -- don't want crunch on your chicken)
1/4 c. red wine vinegar
2 heaping tsp. minced garlic from a jar (didn't have any fresh, or I would have used it.)
1 tsp. kosher salt
1 tsp. black pepper, freshly ground
1/2 tsp. paprika
2 tsp. Penzey's Greek seasoning
1 tsp. dried oregano, crushed between your fingertips before adding to release aromatic oils
I placed the chicken breasts in a large ziploc bag, after cutting a few slits in each chicken breast to allow the marinade to penetrate. The remaining ingredients all went into a smallish bowl, and were whisked together to combine all the flavors. I poured the marinade into the ziploc back over the chicken, sealed it completely and then smooshed the bag around rubbing the marinade into each chicken breast, turning it to be sure they were all completely coated. Then I popped this in the fridge to marinate all day until time to cook dinner.
Am planning on roasting the chicken in the oven at a high heat -- a la the Bill Phillips Eating For Life
baked season chicken recipe (on p. 101) at 450 F for 20 minutes. These would also be fabulous on the grill, I think.Am planning on serving this with a salad, and some cut up zucchini and cherry tomatoes (roasted in the oven on a separate jelly roll pan that I'll bake at the same time as the chicken) that I'll serve either over some brown rice or couscous with a little lemon and feta.
I'll let you know how it turns out...
(Great lemon photo via bitzcelt. Gorgeous shot!)
5 comments:
I am going to try that one, Christy. But I will substitute chicken legs/thighs because I prefer dark meat.
Chicken thighs sound great, too. I was just thinking that next time I may marinate these overnight and then pop them in a crockpot to cook instead of baking them in the oven. If I do that, I'll use bone-in but skinless ones to cut down on fat but keep lots of flavor.
I bet that would make some seriously yummy broth to serve with rice.
Comment #2
One of my favorite ways to prepare chicken is to marinate it in Cindy's Kitchen Rosemary & Roasted Garlic Dressing/Marinade. My supermarket carries it in the produce section with the other refrigerated dressings, and it's available at Whole Foods. Just marinate the chicken for a couple of hours in a plastic bag in this dressing and then grill. Easy and yummy.
In the summer I cook EVERYTHING possible on my Weber charcoal grill, so the Greek Lemon Garlic chicken will be likewise!
We just ate dinner and UH MAH GAWD is this fabulous chicken. Moist, tender, full of flavor. A keeper for certain.
I made some whole wheat couscous with a little minced parsley stirred in after it absorbed all the boiling water. And to top it, a veggie sauce made of diced onion, red bell pepper, zucchini, minced garlic and a can of petite diced tomatoes, a pinch of cinnamon and some cumin, salt and pepper to season it up. Let this simmer about half an hour while the chicken baked and it was a damned fine meal. Added in a salad for some extra fiber, too, and I'm satisfied but not overly stuffed.
Highly recommend this one. We'll be eating it more often.
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